2 large eggs plus 2 large egg yolks
3/4 cup granulated sugar
2/3 cup freshly squeezed lemon juice (about three lemons)
2 teaspoons grated lemon peel
Few grains salt
5 1/3 tablespoons ( 2/3 stick) unsalted butter, chilled and cut into small pieces
In a heavy-bottomed 1 1/2-quart saucepan, whisk eggs and extra yolks together. Add sugar, juice and lemon peel. Sprinkle with salt and add butter pieces. Cook over low heat, stirring constantly with a wooden spoon. (Metal sometimes reacts to citrus.) Cook until mixture is thick enough to coat the spoon, about 8 to 10 minutes. Do not boil, or yolks will curdle. Pour mixture into heatproof glass dish and cover with plastic wrap. Refrigerate 4 hours before serving. Per tablespoon: 34 calories (84 percent of calories from fat), 1 gram protein, 1 gram carbohydrates, no fiber, 3 grams fat, 40 milligrams cholesterol, 5 milligrams sodium.
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